CN114982934A - Low-fat salad dressing base and preparation method and application thereof - Google Patents

Abstract

The invention discloses a low-fat salad dressing base and a preparation method and application thereof. The low fat salad base comprises: vegetable oil, a component A, a component B, a natural sour agent, egg yolk components and a basic seasoning, wherein: the component A is protein particles; the component B is a baking plant seed leaching solution; the base flavor comprises a sweetener and/or salt; the vegetable oil, the component A and the component B are in a mass ratio of (5-35): (5-45): (25-55). The low-fat salad sauce base is used by matching two different fat-replacing mechanisms, so that the texture and taste of full-fat salad can be simulated more comprehensively, the addition amount of vegetable oil in the salad sauce is greatly reduced on the premise of ensuring the taste, the raw materials are all natural healthy components, no food additive is added, and the market demands of current 'low-fat food' and 'clean label food' are met.

Description

Low-fat salad dressing base and preparation method and application thereof

technical field

The invention belongs to the field of food, and in particular relates to a low-fat salad dressing base and a preparation method and application thereof.

Background technique

Salad dressing is a common condiment sauce, and mayonnaise salad dressing is an important branch of it. Based on it, a series of sauces suitable for different scenarios can be derived. Egg yolk salad dressing is a typical oil-in-water emulsion system. The main raw materials are vegetable oil, egg yolk (or egg-containing ingredients), acidic ingredients, and can be seasoned with sugar, salt, spices, etc. as needed. For a long time in the past, foods with high energy density or the addition of various flavor and texture modifiers have been favored by consumers due to their favorable organoleptic properties. However, as the concept of "natural and healthy" diet has been paid more and more attention by more and more people, this single-dimensional evaluation model has gradually been broken. In addition to paying attention to basic sensory qualities when purchasing food, consumers will also focus on the composition of food ingredients and their role in health. In this context, "low-fat food" and "clean label food" have become important trends in the development of the food industry, and the same is true for the salad dressing industry.

"Low-fat" refers to reducing the fat content of food in order to reduce obesity and a series of health risks caused by excessive intake of fat. The oil content of traditional egg yolk salad dressings is generally around 50% to 80%, and the "high oil content" greatly restricts the further expansion of the salad dressing market. "Clean label", as the name suggests, is to minimize the appearance of food additives on the product label in order to maintain the natural properties of the food. Specifically, "clean label" mainly includes the following features: (1) no artificial or chemical additives; (2) simple ingredients; (3) minimally processed. According to statistics from analysis agencies, soup and sauce products are an important category of clean label food, and they are developing the fastest in the Asian market, mainly including salad dressings, spreads, cooking sauces, etc. Based on the above analysis, the use of natural and healthy food raw materials to develop "delicious, low-fat, natural and healthy" salad dressings is in line with consumer expectations and market demands.

SUMMARY OF THE INVENTION

The present invention aims to solve one of the technical problems in the related art at least to a certain extent. To this end, an object of the present invention is to propose a low-fat salad dressing base and a preparation method and application thereof. The low-fat salad dressing base can simulate the texture and taste of full-fat salad more comprehensively through the combined use of two different fat-replacement mechanisms, and greatly reduce the amount of vegetable oil added in the salad dressing under the premise of ensuring the taste, and the raw material sources are all It is a natural and healthy ingredient without food additives, which meets the current market demand for "low-fat food" and "clean label food".

This application is mainly based on the following questions:

Food texture is a collection of different feelings that develop during eating. The mechanical, rheological and tribological properties of food itself and the interaction process between food and oral cavity are the main aspects that affect people's judgment of food texture and taste. Salad dressing is a typical oil-in-water emulsion system. Vegetable oil is an important structural component, and its content will directly affect a series of specific texture feelings produced by people in the process of eating salad dressing, such as thick, smooth, creamy, etc. , these feelings form people's perception of the texture of salad dressing, which is directly related to the quality of salad dressing. Therefore, reducing the vegetable oil content in salad dressings means that other substances must be found to replace the oil in order to provide good rheological properties and mouthfeel. According to the different functions of oils and fats in food texture, fat substitutes and their main replacement mechanisms are mainly: (1) thickeners that control fluidity; (2) compatibilizers/bulking agents that increase interaction with the oral cavity; ( 3) Particulate ingredients to improve lubricity. However, a single fat-substituting component can only partially simulate the effect of vegetable oil in the emulsion system. To comprehensively restore the texture and taste of salad dressing, a variety of fat-substituting components need to work together through different mechanisms. In the prior art, konjac flour is used in combination with egg liquid, milk, acidulant, xanthan gum, etc. to prepare salad egg sauce. However, although konjac flour can make up for the decrease in viscosity of the sauce due to oil reduction, it cannot solve the problem of the system. The problem of decreased smoothness caused by oil reduction will also have a negative impact on the flavor of the sauce; similarly, edible glue, modified glutinous rice starch and other salad dressing materials are also used to improve the viscosity of the system, but Its single dimension also cannot solve the problem of the decline of smoothness of the system caused by oil reduction.

To this end, according to a first aspect of the present invention, the present invention provides a low-fat salad dressing base. According to an embodiment of the present invention, the low-fat salad dressing base comprises: vegetable oil, component A, component B, natural sour agent, egg yolk component and basic seasoning, wherein:

Described component A is protein particle;

Described component B is roasted plant grain extract;

the base seasoning includes sweetener and/or salt;

The mass ratio of the vegetable oil, the component A and the component B is (5-35):(5-45):(25-55).

The low-fat salad dressing base of the above-mentioned embodiments of the present invention has at least the following advantages: 1. Component A and component B are used as fat substitutes. Compared with a single-generation fat component, the present invention uses the combination of two different fat replacement mechanisms. It can simulate the texture and taste of full-fat salad more comprehensively. Among them, component A is mainly used to reduce the friction of the system, improve the smooth taste of the product, and has a certain thickening effect, which can be given to the system according to the type of protein particles. Creaminess and odor, such as the odor of milk; component B is mainly used to increase the viscosity of the system, give the product a thick texture, and give the system the odor of baked nuts, and the two flavors provided by component A and component B. The smell is highly coordinated; 2. Component A and Component B can improve the stability of salad dressing, without the need to add additional stabilizers; 3. By controlling protein microparticles (component A) and roasted plant grain extract (component B) The addition amount and the ratio of the two can freely adjust the taste and texture of the salad dressing, which expands the application scope of the salad dressing base. On this basis, supplemented with different proportions of seasonings, a series of salads suitable for different scenarios can be obtained. 4. It can greatly reduce the amount of vegetable oil added in salad dressings while ensuring the taste, which meets the current market demand for "low-fat food", and the raw materials are all natural and healthy ingredients, no food additives are added, and it is in line with the current "clean" market demand for labelled food.

In addition, the low-fat salad dressing base according to the above embodiments of the present invention may also have the following additional technical features:

In some embodiments of the present invention, the low-fat salad dressing base comprises: 5-35 parts by weight of the vegetable oil, 5-45 parts by weight of the component A, 25-55 parts by weight of the component B, 2-8 parts by weight of the natural sour agent, 1-8 parts by weight of the egg yolk component, and 2-13 parts by weight of the basic seasoning.

In some embodiments of the present invention, the low-fat salad dressing base further comprises: no more than 5 parts by weight of additional components suitable for improving the flavor, taste, texture, mouthfeel of the low-fat salad dressing base at least one.

In some embodiments of the present invention, the additional component includes at least one selected from the group consisting of spice, nut, dried fruit, oat grain, milk powder, cheese powder, beta-glucan, and L-arabinose.

In some embodiments of the present invention, the low-fat salad dressing base comprises: 10-20 parts by weight of the vegetable oil, 5-45 parts by weight of the component A, 25-55 parts by weight of the component B, 3-6 parts by weight of the natural sour agent, 1-8 parts by weight of the egg yolk component, 2-10 parts by weight of a sweetener, and 0-3 parts by weight of salt.

In some embodiments of the present invention, the low-fat salad dressing base, based on 100 parts by weight, comprises: 5-35 parts by weight of the vegetable oil, 5-45 parts by weight of the component A, and 25-55 parts by weight Component B, 2-8 parts by weight of the natural sour agent, 1-8 parts by weight of the egg yolk component, 2-13 parts by weight of the basic seasoning, 0-5 parts by weight of the Additional ingredients and balance water.

In some embodiments of the present invention, the vegetable oil includes at least one selected from the group consisting of corn oil, soybean oil, peanut oil, rapeseed oil, sunflower oil, and olive oil.

In some embodiments of the present invention, the natural sour agent includes vinegar and/or lemon juice.

In some embodiments of the present invention, the sweetener is a sugar and/or a natural sugar substitute.

In some embodiments of the present invention, the sugars include sucrose and/or honey, and the natural sugar substitutes include steviol glycosides and/or erythritol.

In some embodiments of the present invention, the egg yolk-based component is egg yolk and/or a component comprising egg yolk.

In some embodiments of the present invention, the egg yolk component includes at least one selected from egg yolk liquid, egg yolk powder, salted egg yolk powder, whole egg liquid and whole egg powder.

In some embodiments of the present invention, the particle size of the component A is 5-50 μm.

In some embodiments of the present invention, the component A is prepared by the following methods: mixing protein and water to obtain a protein solution; mixing salt and the protein solution and performing heat gelation treatment to obtain a A bulk protein gel is obtained; the bulk protein gel is subjected to a crushing treatment to obtain protein particles.

In some embodiments of the present invention, the protein concentration in the protein solution is 8-20 wt %, and the salt concentration is 0.08-0.25 wt %.

In some embodiments of the present invention, the heating gel treatment is constant temperature heating, the heating temperature is 60-100° C., and the heating time is 15-45 minutes.

In some embodiments of the present invention, the salt is added after mixing the protein with the water in advance.

In some embodiments of the present invention, the content of globulin in the protein is not less than 50 wt%.

In some embodiments of the present invention, the globulin includes at least one selected from the group consisting of whey protein, egg white protein and soy protein.

In some embodiments of the present invention, the salt is CaCl ₂ and/or NaCl.

In some embodiments of the present invention, the crushing treatment is mechanical crushing, and the particle size of the protein particles is 5-50 μm.

In some embodiments of the present invention, the component B is prepared by the following methods: roasting plant seeds to obtain roasted grains; subjecting the roasted grains to leaching treatment, the leaching treatment The mass ratio of powder to water is 1:(2.5～8), and the temperature is not higher than 100℃.

In some embodiments of the present invention, it further comprises: performing crushing treatment on the plant seeds before performing the roasting treatment, and/or performing crushing processing on the roasted grains before performing the leaching treatment.

In some embodiments of the present invention, the plant seeds are unhulled plant seeds.

In some embodiments of the present invention, the rotational speed of performing the crushing treatment on the roasted grains is 15000-45000 rpm, and the time is 15-60s.

In some embodiments of the present invention, the baking treatment is microwave baking, the baking power is 280-700 W, and the time is 2-7 minutes.

In some embodiments of the present invention, the temperature of the leaching treatment is 45-100°C.

In some embodiments of the present invention, the plant seeds include at least one selected from the group consisting of flax seeds, chia seeds, psyllium seeds, and artemisia seeds.

According to a second aspect of the present invention, the present invention proposes a method for preparing the above-mentioned low-fat salad dressing base. According to an embodiment of the present invention, the aspect includes:

Mixing the water-soluble components including component A, egg yolk components, and basic seasoning with water to obtain a first mixed component;

mixing an oil-soluble component including vegetable oil and a natural acidulant with the first mixed component to obtain a second mixed component;

Component B is mixed with the second mixed component to obtain a low fat salad dressing base.

The method for preparing a low-fat salad dressing base according to the above embodiment of the present invention not only has a simple process and strong operability, but also adopts the low-fat salad dressing base material of the above composition, and can obtain good taste, good taste and good taste without additional stabilizers and food additives. The low-fat salad dressing base with stable system and good taste and texture meets the current market demand of "low-fat food" and "clean label food", and has broad prospects for transformation.

In some embodiments of the present invention, the insoluble additional components are added after mixing component B with the second mixing component, so as to obtain a low-fat salad dressing base.

According to a third aspect of the present invention, the present invention provides a salad dressing. According to an embodiment of the present invention, the salad dressing includes the above-mentioned low-fat salad dressing base or a low-fat salad dressing base obtained by using the above-mentioned method for preparing a low-fat salad dressing base. Compared with the existing salad dressing, the salad dressing reduces the added amount of vegetable oil in the salad dressing while ensuring the taste and texture, and does not contain stabilizers and food additives, which is in line with the current "low-fat food" and "clean label food". "market demand.

Additional aspects and advantages of the present invention will be set forth, in part, from the following description, and in part will be apparent from the following description, or may be learned by practice of the invention.

Description of drawings

The above and/or additional aspects and advantages of the present invention will become apparent and readily understood from the following description of embodiments taken in conjunction with the accompanying drawings, wherein:

FIG. 1 is a flow chart of a method for preparing Component A according to one embodiment of the present invention.

Figure 2 is a flow chart of a method for preparing component B according to one embodiment of the present invention.

3 is a flow chart of a method for preparing a low-fat salad dressing base according to one embodiment of the present invention.

4 is a flow chart of a method for preparing a low-fat salad dressing base according to yet another embodiment of the present invention.

5 is a flowchart of a method for preparing a low-fat salad dressing base according to yet another embodiment of the present invention.

FIG. 6 is a flow chart of a method for adding different additional components in order to prepare a low-fat salad dressing base according to an embodiment of the present invention.

Detailed ways

The following describes in detail the embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein the same or similar reference numerals refer to the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary, and are intended to explain the present invention and should not be construed as limiting the present invention.

According to a first aspect of the present invention, the present invention provides a low-fat salad dressing base. According to an embodiment of the present invention, the low-fat salad dressing base comprises: vegetable oil, component A, component B, natural sour agent, egg yolk component and basic seasoning, wherein: component A is protein particles; component B The basic seasoning includes sweetener and/or salt; the mass ratio of vegetable oil, component A and component B is (5-35):(5-45):(25-55), preferably The addition amount of vegetable oil in the low-fat salad dressing base is not more than 35wt%, and the total addition amount of vegetable oil, component A and component B is not less than 35wt%, for example, it can be not less than 45wt%, 50wt%, 55wt%, 60wt%, 65wt%, 70wt% or 75wt% etc. The low-fat salad dressing base has at least the following advantages: 1. Component A and component B are used as fat substitutes. Compared with a single-generation fat component, the present invention can be more Comprehensively simulate the texture and taste of full-fat salad. Among them, component A is mainly used to reduce the friction of the system, improve the smooth taste of the product, and has a certain thickening effect, which can give the system a specific creaminess and a certain degree of thickening according to the type of protein particles. Milk smell; component B is mainly used to increase the viscosity of the system, give the product a thick texture, and can give the system the smell of baked nuts, and the two tastes provided by component A and component B are highly coordinated; 2. Component A and component B can improve the stability of salad dressing, no need to add additional stabilizers; 3. By controlling the addition amount of protein microparticles (component A) and roasted plant grain extract (component B) and the ratio of the two, The taste and texture of salad dressing can be freely adjusted, which expands the application range of salad dressing base. On this basis, supplemented with different proportions of seasonings, a series of salad dressings suitable for different scenarios can be obtained; 4. It can ensure the taste Under the circumstances, the amount of vegetable oil added in salad dressings is greatly reduced, which meets the current market demand for "low-fat food", and the raw materials are all natural and healthy ingredients without food additives, which meets the current market demand for "clean label food".

The low-fat salad dressing base of the above embodiment of the present invention will be described in detail below.

According to the embodiments of the present invention, the inventors found that in the salad dressing base, if the amount of vegetable oil is too much, it does not meet the requirements of "low-fat food", in order to ensure the texture and taste of salad dressing on the basis of reducing the content of vegetable oil, it needs Add enough protein particles to mix with roasted plant seed extract to replace vegetable oil to provide good rheological properties and taste. If the addition amount of the extract is too small, the consistency and rheology of the system cannot be better improved. At the same time, if the proportion of protein particles and the extract of roasted plant seeds is improper, it will also affect the coordination degree of odor and the taste of the system. In the present invention By controlling the mass ratio of vegetable oil, component A and component B to be (5-35):(5-45):(25-55), the texture and taste of full-fat salad can be simulated more comprehensively, and the smoothness of the product can be improved. Taste and give the product a thick and smooth texture, and at the same time, it can also make the system obtain a highly coordinated creamy feeling and the taste of roasted nuts, effectively solving the problem of reduced smoothness and thickness of the system caused by oil reduction. Preferably, the mass ratio of vegetable oil, component A and component B may be (10-20):(5-45):(25-55), so that the base texture and taste of the salad dressing can be further ensured. Reduce the amount of vegetable oil added in salad dressing to achieve better lipid-lowering effect.

According to a specific embodiment of the present invention, the low-fat salad dressing base may include: 5-35 parts by weight of vegetable oil, 5-45 parts by weight of component A, 25-55 parts by weight of component B, and 2-8 parts by weight Natural sour agent, 1-8 parts by weight of egg yolk components and 2-13 parts by weight of basic seasoning, so that components A and groups can be freely adjusted on the basis of ensuring low-fat, texture and taste of salad dressing base. Divide the ratio of B to expand the application range of the salad dressing base, and supplement it with different proportions of sour agents and seasonings to obtain a series of salad dressings suitable for different scenarios. Wherein, the basic seasoning may include 2-10 parts by weight of sweetener and 0-3 parts by weight of salt, and the mass ratio of vegetable oil, component A and component B may preferably be (10-20): (5-45 ): (25-55); preferably, the low-fat salad dressing base may include: 10-20 parts by weight of vegetable oil, 5-45 parts by weight of component A, 25-55 parts by weight of component B, 3-6 parts by weight parts by weight of natural sour agent, 1-8 parts by weight of egg yolk components, 2-10 parts by weight of sweetener, and 0-3 parts by weight of salt. Further, the low-fat salad dressing base may further include: no more than 5 parts by weight of additional components, wherein the additional components are suitable for improving at least one of the flavor, taste, texture, and mouthfeel of the low-fat salad dressing base, so as to It should be noted that the types of additional components used in the present invention are not particularly limited, and those skilled in the art can choose according to actual needs, for example, the additional components can be natural Functional components, specifically water-soluble, fat-soluble or insoluble components; for example, additional components may include but are not limited to spices, nuts, dried fruit, oat grains, milk powder, cheese powder, β-glucan , L-arabinose, etc.; in addition, the additional component may be a single component or may include multiple components.

According to yet another specific embodiment of the present invention, the low-fat salad dressing base, based on 100 parts by weight, may include: 5-35 parts by weight of vegetable oil, 5-45 parts by weight of component A, and 25-55 parts by weight of component A Part B, 2-8 parts by weight of natural sour agent, 1-8 parts by weight of egg yolk components, 2-13 parts by weight of basic seasoning, 0-5 parts by weight of additional components that can be added or not added, The remaining amount of water can thereby obtain a low-fat salad dressing with better texture, taste and taste.

According to another specific embodiment of the present invention, the types of vegetable oil, natural sour agent and sweetener in the present invention are not particularly limited, and those skilled in the art can select according to actual needs, for example, vegetable oil can include corn oil selected from the group consisting of One or more of , soybean oil, peanut oil, rapeseed oil, sunflower oil, linseed oil and olive oil; natural acidulants can include vinegar and/or lemon juice, wherein vinegar can be selected from grain vinegar in turn , fruit vinegar, sweet and sour, etc.; sweeteners can be sugar and/or natural sugar substitute, for example, sugar may include sucrose and/or honey, etc., and natural sugar substitute may include steviol glycosides and/or erythritol, etc.

According to another specific embodiment of the present invention, the egg yolk-based component in the present invention may be egg yolk and/or a component containing egg yolk, for example, may include a component selected from egg yolk liquid, egg yolk powder, salted egg yolk powder, whole egg liquid and whole egg One or more of the powders can be selected by those skilled in the art according to actual needs.

According to another specific embodiment of the present invention, the particle size of component A in the present invention, that is, the protein particles, may be 5-50 μm, for example, may be 5 μm, 10 μm, 15 μm, 20 μm, 25 μm, 30 μm, 35 μm, 40 μm, 45 μm or 50μm, etc. The inventor found that if the particle size of the protein particles is too small, it is difficult to provide a lubricating taste for the salad dressing. If the particle size of the protein particles is too large, the graininess is strong, which also affects the taste of the salad dressing. The particle size is 5-50 μm, which not only does not produce graininess in the human mouth, but can reduce the friction between the food and the oral cavity, and can provide a good smooth taste and rich creamy flavor, which can provide more salad dressings. Good taste, texture and aroma.

According to an embodiment of the present invention, component A can be prepared by the following method:

According to an embodiment of the present invention, as shown in FIG. 1 , protein and water may be mixed to obtain a protein solution; salts may be mixed with the protein solution and subjected to heat gelation treatment to obtain a bulk protein gel; The protein gel is crushed to obtain protein particles, wherein the protein and water can be mixed uniformly before adding salt, so that better gelation effect can be achieved. It should be noted that the salt used in the preparation of component A is not used for seasoning, but has a coagulation-promoting effect.

According to a specific embodiment of the present invention, the protein concentration in the protein solution may be 8-20wt%, such as 8wt%, 11wt%, 14wt%, 17wt% or 20wt%, etc., and the salt concentration may be 0.08-0.25wt%, For example, it can be 0.08wt%, 0.12wt%, 0.16wt%, 0.20wt% or 0.25wt%, etc. The inventors found that if the protein concentration is too low, the gel effect is poor; The texture of the gel is too hard, which will increase the difficulty of subsequent micronization and the energy consumption of the micronization process, and the particles obtained by the super-hard coagulation and crushing are easy to form a grainy feeling in the mouth, so it cannot provide the proper smooth texture, and in the present invention By controlling the protein concentration in the protein solution to the above range, the above problems can be effectively avoided, and the effect of significantly improving the smooth taste of the product and giving the product a thick and smooth texture can be achieved.

According to yet another specific embodiment of the present invention, the heating gel treatment can use constant temperature heating, and the heating temperature can be 60-100°C, for example, 60°C, 65°C, 70°C, 75°C, 80°C, 85°C, 90°C ℃, 95 ℃ or 100 ℃, etc., the time can be 15-45min, for example, it can be 15min, 20min, 25min, 30min, 35min, 40min or 45min, etc. The influence of heating temperature and heating time is mutual, and the inventors consider comprehensively After verifying the influence of gel conditions on gel texture and the energy consumption of different gel conditions, it was found that by comprehensively controlling the heating temperature to be 60-100 °C and the heating time to be 15-45 min, protein coagulation with better texture properties can be obtained. Further, when the comprehensive control heating temperature is 85-95° C. and the heating time is 25-35 min, the obtained protein gel has better texture properties.

According to another specific embodiment of the present invention, the salt selected for realizing protein gelation in the present invention can be CaCl ₂ and/or NaCl, thereby not only forming a gel with good elasticity and good texture, but also not affecting the protein The taste of the gel is negatively affected.

According to another specific embodiment of the present invention, when the block protein gel is crushed in the present invention, the method of crushing treatment is not particularly limited, and those skilled in the art can choose according to actual needs, and only need to make the final obtained The particle size of the protein particles can be 5-50 μm. For example, the macrogel can be broken into particles with a particle size in the range of 5-50 μm by mechanical crushing; for another example, the rotational speed of the crushing treatment can be 6000-18000 rpm , the time can be 3 ~ 20min and so on.

According to another specific embodiment of the present invention, the content of globulin in the protein may not be less than 50wt%, for example, may not be less than 60wt%, 65wt%, 70wt%, 75wt%, 80wt% or 85wt%, etc. The inventors found that If the content of globulin is too small, it is difficult to form protein particles visible to the naked eye. In the present invention, by controlling the content of globulin in the protein to not be less than 50wt%, it can ensure that the protein, salt and water are mixed, gelled and broken. Micron-sized protein particles can be obtained after the treatment, so that the salad dressing can be provided with a better smooth texture.

According to another specific embodiment of the present invention, when preparing protein particles, the types of protein raw materials are not particularly limited, and may be all globulins, or a combination of globulins and other types of proteins; further, globulins may also be Can include a variety of different globulins, for example, globulins can include one or more selected from whey protein, egg white protein and soy protein, preferably whey protein, whey protein is an important component of milk protein, which The amino acid structure is reasonable, easy to digest and absorb, and has a very high biological value and efficacy ratio. It is a recognized high-quality protein supplement and is known as the "King of Protein". Numerous nutritional studies have shown that whey protein has an intervening effect on lipid metabolism, insulin sensitivity and inflammatory response, which can help to control body weight and resist metabolic syndrome to a certain extent. For urban people who pay attention to body and health management, whey protein is a good nutritional supplement. In addition to nutritional properties, whey protein also has outstanding processing properties such as gelling, emulsifying, and water-holding properties. In addition, the inventors also found that about 40-50% of whey protein is β-lactoglobulin, which can form a gel with certain mechanical properties after heat treatment, and can be micronized to form a particle size of several To the whey protein particles of tens of microns, the protein particles in this particle size range not only do not produce graininess in the human mouth, but can reduce the friction between the food and the oral cavity, and provide a good smooth taste and richness. Creamy flavor is a good fat simulant. Therefore, in the present invention, the whey protein with health benefits is micronized and used as a fat substitute component in a salad dressing base, which can improve product quality in terms of health and taste. .

According to another specific embodiment of the present invention, component A can be prepared by the following method: (1) dissolving: disperse the protein in water to make the protein concentration 8-20% (w/w), stir for 1-3 hours , to obtain a protein solution; (2) gelation: adding salt to the protein solution obtained in (1) to make the salt concentration 0.08-0.25% (w/w), heating at a constant temperature, 60-100°C, 15-45min, Obtain block protein gel; (3) Micronization: mechanically break the block protein gel obtained in (2), 6000～18000rpm, 3～20min, obtain whey protein particle (component A), thus It is more beneficial to obtain protein particles with a particle size of 5-50 μm.

According to an embodiment of the present invention, Component B can be prepared by the following method:

According to an embodiment of the present invention, as shown in FIG. 2 , the plant seeds can be roasted to obtain roasted grains; the roasted grains can be subjected to leaching treatment, and the mass ratio of powder to water in the leaching treatment can be 1:(2.5～8 ), the temperature is not higher than 100 ℃, for example, the ratio of powder to water can be 1/2.5, 1/3, 1/4, 1/5, 1/6, 1/7 or 1/8, etc., and the extraction temperature can be 25°C, 30°C, 40°C, 50°C, 60°C, 70°C, 80°C, 90°C or 95°C, etc., preferably 45-100°C, the inventors found that the product of raw plant seeds is not good in flavor , the aftertaste is slightly bitter and has a jerky taste, and the above problems can be effectively avoided by baking treatment, and the flaxseed powder has a good baked nut flavor; in addition, the extraction efficiency and effect of using warm or hot water are better; powder water If the ratio is different, the concentration of the obtained extract and the components of the extract are also different, and those skilled in the art can make adaptive adjustments within the above range according to actual needs.

According to a specific embodiment of the present invention, the preparation process of component B may further include a crushing treatment, wherein the crushing treatment may be located before the baking treatment and/or between the baking treatment and the leaching treatment process. And the actual situation to exchange the processing sequence. Specifically, the plant seeds may be crushed before the roasting treatment, and/or the roasted grains may be crushed before the leaching treatment, so that the extraction efficiency can be further improved. Preferably, the plant seeds can be roasted in advance, then the roasted grains can be crushed, and finally the roasted grains obtained by crushing can be subjected to leaching treatment. , the time can be 15-60s, which can further improve the crushing effect and the subsequent extraction efficiency and extraction rate, which is more conducive to improving the viscosity of the component B to increase the viscosity of the system, give the product a thick texture, and give the system the nourishment of baked nuts. The effect of smell.

According to yet another specific embodiment of the present invention, the baking treatment can be microwave baking, the baking power can be 280-700W, for example, 300W, 400W, 500W, 600W, or 700W, etc., and the baking time can be 2-7min, for example, it can be 3min, 4min, 5min, 6min or 7min, etc., the inventors found that compared with traditional baking methods such as oven baking and high pressure and high temperature treatment, microwave baking not only takes a short time and has high efficiency, but also can more effectively remove cyanogen in plant seeds. glycosides (an anti-nutritional factor), in addition, the flaxseed meal can also have a good roasted nut flavor by microwave baking; further, the inventors also found that if the microwave baking efficiency is too low or the time is too short, the temperature obtained Relatively low, it cannot effectively remove the cyanogenic glycosides in the plant seeds, and if the baking time is too long, the plant seeds will be over-oxidized, which will affect the baking flavor. In the present invention, by controlling the above-mentioned microwave baking conditions, both plants can be effectively removed. The harmful components in the seeds can also obtain a better roasted nut flavor, which is more conducive to improving the effect of component B on increasing the viscosity of the system, giving the product a thick texture, and giving the system the flavor of roasted nuts. Preferably, low-speed stirring can also be performed during the microwave baking process, thereby further improving the uniformity and baking effect of the microwave baking.

According to another specific embodiment of the present invention, the plant seeds used in the present invention can be plants without husks, preferably plant grains whose husks are rich in polysaccharides. The inventors found that plant seeds and plant husks are rich in The natural polysaccharide substance (natural vegetable gum) with a cross-linked structure can absorb a lot of water and swell to form a thick glue with good thickening, emulsifying, water-holding and lubricating properties. It is beneficial to increase the viscosity of salad dressing system and give the product a thick texture. Further, a variety of plant seeds can be used in combination, and specifically, the plant seeds can include one or more selected from flax seeds, chia seeds, psyllium seeds and artemisia seeds, flax seeds, chia seeds, Plant seeds such as plantain seeds and artemisia seeds have attracted the attention of the public due to their health benefits. Taking flaxseed as an example, it is rich in flaxseed oil, flaxseed protein, dietary fiber, flax lignans, etc. Among them: 1) The content of α-linolenic acid in flaxseed oil is more than 50%. As an essential polyunsaturated fatty acid for human body, α-linolenic acid can promote brain development, protect eyesight, prevent cardiovascular and cerebrovascular diseases, prevent chronic inflammation, and inhibit the occurrence of cancer. 2) Flaxseed protein is beneficial to protect heart health and improve body immunity; 3) Dietary fiber can help improve intestinal microecology, promote intestinal health, and control blood sugar; 4) Flax Lignol It also has certain anti-tumor, anti-aging, and preventive effects on cardiovascular and cerebrovascular diseases. In addition to the above nutritional properties, these kernels, when properly roasted, produce a rich roasted nutty aroma. More importantly, the natural polysaccharides (natural vegetable gum) with a cross-linked structure contained in these plant grains (especially grain shells) can absorb a lot of water, swell, and form good thickening, emulsification, Thick glue with water holding and lubricating properties. Therefore, the thick glue with excellent flavor and texture obtained by simple microwave baking, grinding and soaking of the above-mentioned nutrient-rich grains has good application value, and adding it to low-fat salad dressing can increase the nutritional value from the added value. , taste and flavor to improve the quality of salad dressing.

According to another specific embodiment of the present invention, component B can be prepared by the following method: (i) microwave baking: take plant seeds and carry out microwave baking, 280-700w, 2-7min, and carry out low-speed stirring during the period, 10-30r/ min, to obtain baked grains; (ii) pulverization: pulverize the baked grains obtained in (i), 15000-45000 r/min, 15-60 s, to obtain baked plant seed powder; (iii) hot water extraction: to (ii) ) or (iii) is subjected to hot water extraction, the powder-water ratio is 1:2.5 to 1:8, and the temperature is 45 to 100° C. to obtain a roasted plant seed extract (component B). Wherein, in step (ii), after pulverizing to obtain roasted flaxseed powder, it may or may not be sieved. If sieving is required, the mesh size of the sieve should be selected according to actual needs.

To sum up, the low-fat salad dressing base of the above embodiments of the present invention may have at least one of the following advantages: 1) simple process, strong operability, and promising transformation. 2) The added amount of vegetable oil in salad dressing can be reduced while ensuring the taste, which meets the current market demand for "low-fat food". 3) The raw materials are all natural and healthy ingredients, and no food additives are added, which meets the current market demand for "clean label food". 4) Both whey protein and flaxseed (including flaxseed protein) are high-quality sources of protein, which can improve the protein content of products. In addition, flax seeds are rich in alpha-linolenic acid and dietary fiber, which are of great significance to human health. 5) The present invention can simulate the texture and taste of full-fat salad more comprehensively than a single component through the combined use of two different fat replacement mechanisms. Among them, component A is mainly used to reduce the friction of the system, improve the smooth taste of the product, and has a certain thickening effect; component B contains natural flaxseed gum, which is mainly used to increase the viscosity of the system and give the product a thick texture; In addition, component A can give the system the taste of milk, and component B can give the system the taste of roasted nuts, and the two tastes are highly coordinated; in addition, component A and component B can improve the stability of salad dressing, so The present invention does not require the addition of additional stabilizers. 6) Compared with oven baking, high pressure and high temperature treatment, etc., microwave baking can more effectively remove cyanogenic glycosides (an anti-nutritional factor) in flaxseed, and microwave baking takes a shorter time and is more efficient, which is in line with the industrial production requirements. 7) The taste and texture of salad dressing can be freely adjusted by controlling the addition amount of protein microparticles (component A) and the roasted plant grain extract (component B) and the ratio of the two, thereby expanding the application range of the salad dressing base; In addition, supplemented with different proportions of seasonings on this basis, a series of salad dressings suitable for different scenarios can be obtained.

According to a second aspect of the present invention, the present invention proposes a method for preparing the above-mentioned low-fat salad dressing base. According to an embodiment of the present invention, as shown in FIGS. 3 to 6 , the aspect includes: the components A, The water-soluble components including the egg yolk component and the basic seasoning are mixed with water to obtain the first mixed component; the oil-soluble components including vegetable oil and the natural sour agent are mixed with the first mixed component to obtain the first mixed component. A second mixed component was obtained; Component B was mixed with the second mixed component to obtain a low fat salad dressing base. Compared with the prior art, the method not only has the advantages of simple process and strong operability, but also adopts the low-fat salad dressing base raw material of the above composition, and can obtain good taste, stable system and good taste without additionally adding stabilizers and food additives. The low-fat salad dressing base with good texture meets the current market demand for "low-fat food" and "clean label food", and has broad prospects for transformation. It should be noted that the features and effects described for the above-mentioned low-fat salad dressing base in the present invention are also applicable to the method for preparing the low-fat salad dressing base, and will not be repeated here.

According to a specific embodiment of the present invention, when the component B and the second mixing component are mixed, medium and high speed mixing can be used to shear the vegetable oil to particles with a particle size of about 10 μm, thereby further ensuring the stability of the system sex.

According to yet another specific embodiment of the present invention, as shown in FIG. 3 or FIG. 4 , the method for preparing a low-fat salad dressing base may include: (a) premixing: pre-dissolving the fat-soluble component in vegetable oil to obtain the oil-soluble component Liquid separation. (b) Mixing I: Take egg yolk components, component A, basic seasoning, other water-soluble components, and water, and mix at high speed to obtain mixed component I. (c) Mixing II: The vegetable oil or oil-soluble component and the acidity regulator are added to the mixed component I in a small amount and multiple times, and during high-speed mixing, the mixed component II is obtained. (d) Mixing III: adding component B to mixing component II, and mixing at medium and high speed to obtain a salad dressing base. Further, when the low-fat salad dressing base includes additional components, the additional components may include at least one of water-soluble additional components, oil-soluble additional components and insoluble additional components, wherein, as shown in FIG. The soluble additional components may be added in step (b) as part of other water-soluble components, the oil-soluble additional components may be added in step (a) as part of the oil-soluble components, and the insoluble additional components may be added in step ( d), specifically, the component B can be mixed with the mixed component II, and then the insoluble additional component can be mixed.

According to a third aspect of the present invention, the present invention provides a salad dressing. According to an embodiment of the present invention, the salad dressing includes the above-mentioned low-fat salad dressing base or a low-fat salad dressing base obtained by using the above-mentioned method for preparing a low-fat salad dressing base. Compared with the existing salad dressing, the salad dressing reduces the added amount of vegetable oil in the salad dressing while ensuring the taste and texture, and does not contain stabilizers and food additives, which is in line with the current "low-fat food" and "clean label food". "market demand. It should be noted that the salad dressing described in the present invention can be either the above-mentioned low-fat salad dressing base, or a salad dressing formed by compounding the above-mentioned low-fat salad dressing base and other seasonings or additional components. In addition, it should be noted that the application scenarios of the salad dressing in the present invention are not particularly limited, and those skilled in the art can choose according to actual needs. For example, the salad dressing can be bread spread, spaghetti sauce or sandwich sauce Wait. In addition, the features and effects described with respect to the above-mentioned low-fat salad dressing base and the method for preparing the low-fat salad dressing base in the present invention are also applicable to the salad dressing, and will not be repeated here.

The solution of the present invention will be explained below in conjunction with the embodiments. Those skilled in the art will understand that the following examples are only used to illustrate the present invention, and should not be construed as limiting the scope of the present invention. If no specific technique or condition is indicated in the examples, the technique or condition described in the literature in the field or the product specification is used. The reagents or instruments used without the manufacturer's indication are conventional products that can be obtained from the market.

Example 1

A low-fat salad dressing (specific application scenario: spaghetti sauce), the composition and parts by weight are as follows:

Sucrose 2, natural sugar substitute (steviol glycosides) 0.01, salt 1.8, white vinegar 4, egg yolk powder 3, corn oil 20, component A (whey protein, water) 30, component B (linseed, water) 35, spices 1. Cheese powder 3. Water 0.19.

The preparation method of component A is as follows:

(1) Dissolution: Slowly add whey protein (WPI) to water to make the whey protein concentration 12.5%, w/w, and stir for 2.5 hours to obtain a whey protein dispersion.

(2) Gelation: CaCl ₂ was prepared as a stock solution, and the whey protein dispersion in (1) was added to make the final CaCl ₂ concentration of 0.111%, w/w, and whey protein concentration of 10%, w/w ; Heating at constant temperature, 90°C, 30min to obtain whey protein macrogel.

(3) Micronization: The whey protein macrogel in (2) is mechanically broken to micronize the bulk protein gel into micronized proteins, that is, component A is obtained.

The preparation method of component B is as follows:

(1) Microwave baking: take flaxseed and bake in microwave, and the baking conditions are: 595w, 3.5min.

(2) pulverization: take the flaxseed obtained in (1) and pulverize, and the pulverization conditions are 39000r/min, 30s, to obtain roasted flaxseed powder.

(3) hot water extraction: take the roasted flaxseed powder obtained in (2), add water, and the mass ratio of powder to water is 1:5; constant temperature extraction, 60 ° C, 30min, intermittent stirring is performed during the period, to obtain roasted flaxseed extract (group point B).

Preparation process of salad dressing base:

(1) Mixing I: Dissolve sucrose, stevioside, salt, egg yolk powder, component A, and spices in water, mix at high speed, 10000 r/min, 15-20s, and obtain mixed component I.

(2) Mixing II: Add corn oil and white vinegar to mixed component I in a small amount and several times according to the proportion, during which high-speed mixing is performed, 10000 r/min, 4 min, to obtain mixed component II.

(3) Mixing III: Add the component B to the mixed component II obtained in (2), and mix at medium and high speed to obtain a spaghetti sauce with thick creaminess and baking flavor.

Example 2

A low-fat salad dressing (specific application scenario: bread spread), the composition and parts by weight are as follows:

Sucrose 2.5, Honey 5, Salt 0.2, Lemon Juice 5.5, Egg Yolk Powder 4, Corn Oil 8, Part A (Whey Protein, Water) 35, Part B (Flaxseed, Chia Seed, Water) 27, Milk Powder 4 , pecan oil 4, water 4.8.

The preparation method of component A is as follows:

(1) Dissolution: Slowly add whey protein (WPI) to water to make the whey protein concentration 12.5%, w/w, and stir for 2.5 hours to obtain a whey protein dispersion.

(2) Gelation: CaCl ₂ was prepared as a stock solution, and the whey protein dispersion in (1) was added to make the final CaCl ₂ concentration of 0.120%, w/w, and whey protein concentration of 11%, w/w ; Heating at constant temperature, 92°C, 30min to obtain whey protein macrogel.

(3) Micronization: The whey protein macrogel in (2) is initially crushed, and then subjected to high-speed shearing and crushing to obtain whey protein microparticles, namely component A.

The preparation method of component B is as follows:

(1) Microwave baking: take flaxseed and chia seeds for microwave baking, and the baking conditions are: 520w, 3.5min.

(2) pulverization: pulverize the flaxseeds and chia seeds obtained in (1), and the pulverization conditions are 25000r/min, 40s, to obtain roasted flaxseed powder.

(3) hot water extraction: take the roasted flaxseed powder and chia seed powder obtained in (2), add water, and the mass ratio of powder to water is 1:4; constant temperature extraction, 55 ℃, 70min, during which intermittent stirring is performed to obtain roasted Flaxseed, Chia Seed Extract (Component B).

Preparation process of salad dressing base:

(1) Premix: Premix pecan oil and corn oil.

(2) Mixing I: Dissolve sucrose, honey, salt, egg yolk powder, component A and milk powder in water, mix at high speed, 10000r/min, 20-25s to obtain mixed component I.

(3) Mixing II: The premixed components (corn oil and pecan oil) and lemon juice are added to the mixed component I in a small amount and several times according to the proportion, during which high-speed mixing is performed, 10000 r/min, 3min, to obtain the mixed component II.

(4) Mixing III: Add the component B to the mixed component II obtained in (2), and mix at medium and high speed to obtain a bread spread with a certain spreadability and a thick and smooth taste.

Example 3

A low-fat salad dressing (specific application scenario: sandwich sauce), its composition and weight are as follows:

Sucrose 3, honey 4, salt 0.5, lemon juice 5.2, sterile egg yolk liquid 2, salted egg yolk powder 3, corn oil 20, component A (whey protein, water) 25, component B (linseed, water) 35 , Water 2.3.

The preparation method of component A is as follows:

(1) Dissolution: slowly add whey protein (WPC 80) to water to make the whey protein concentration 12%, w/w, and stir for 2.5h. A whey protein dispersion is obtained.

(2) Gelation: adding CaCl ₂ into the medium whey protein dispersion to make the final CaCl 2 concentration 0.125%, w/w; heating at a constant temperature, 90° C., 30 min, to obtain a whey protein macrogel.

(3) Micronization: The whey protein macrogel in (2) is mechanically broken to micronize the massive protein gel to obtain component A.

The preparation method of component B is as follows:

(1) Microwave baking: take flaxseeds for microwave baking, and the microwave baking conditions are: 570w, 4min.

(2) pulverization: take the flaxseed obtained in (1) and pulverize, and the pulverization conditions are 35000r/min, 45s, to obtain roasted flaxseed powder.

(3) hot water extraction: get roasted flaxseed powder obtained in (2), add water, the mass ratio of powder to water is 1:5.5; hot water extraction, 55 ℃, 60min, carry out intermittent stirring during, obtain roasted flaxseed extract ( component B).

Preparation process of salad dressing base:

(1) Mixing I: Dissolve sucrose, salt, sterile egg liquid, salted egg yolk powder, and component A in water, and mix at high speed, 10000 r/min, 20-25 s, to obtain mixed component I.

(2) Mixing II: Add corn oil and lemon juice to mixed component I in a small amount and several times according to the proportion, during which high-speed mixing is carried out, 10000 r/min, 3 min, to obtain mixed component II.

(3) Mixing III: Add component B to (2) to obtain mixed component II, and mix at medium and high speed to obtain a sandwich sauce with salted egg yolk baked flaxseed flavor and a certain thickness and smooth taste.

Example 4

A low-fat salad dressing (specific application scenario: vegetable salad dressing), the composition and parts by weight are as follows:

Sucrose 3, Honey 4.5, Salt 1, Lemon Juice 5.2, Egg Yolk Powder 5, Sunflower Oil 15, Part A (Whey Protein, Water) 18, Part B (Flaxseed, Water) 32, Crushed Pecans 5 , Water 11.3.

The preparation method of component A is as follows:

(1) Dissolution: slowly add whey protein (WPC 80) to water to make the whey protein concentration 12%, w/w, and stir for 2.5h. A whey protein dispersion is obtained.

(2) Gelation: CaCl ₂ was added to the whey protein dispersion in (1) to make the concentration 0.11%, w/w; constant temperature heating, 90° C., 30 min, to obtain a whey protein macrogel.

(3) Micronization: The whey protein macrogel in (2) is preliminarily crushed and then subjected to high-speed mechanical crushing to obtain whey protein microparticles, namely component A.

The preparation method of component B is as follows:

(1) Microwave baking: take flaxseeds for microwave baking, and the microwave baking conditions are: 570w, 4min.

(2) pulverization: take the flaxseed obtained in (1) and pulverize, and the pulverization conditions are 32000r/min, 48s, to obtain roasted flaxseed powder.

(3) hot water extraction: get roasted flaxseed powder obtained in (2), add water, the mass ratio of powder to water is 1:6; hot water extraction, 55 ℃, 60min, carry out intermittent stirring during, obtain roasted flaxseed extract ( component B).

Preparation process of salad dressing base:

(1) Mixing I: Dissolve sucrose, honey, salt, egg yolk powder and component A in water, mix at high speed, 10500r/min, 20-25s to obtain mixed component I.

(2) Mixing II: adding sunflower oil and lemon juice to the mixed component I in a small amount according to the proportion, during which high-speed mixing is performed, 10000 r/min, 3 min, to obtain the mixed component II.

(3) Mixing III: Add component B to the mixed component II obtained in (2), mix at medium and high speed, and finally add chopped pecans, and mix to obtain vegetable salad dressing.

Example 5

A low-fat salad dressing (specific application scenario: meat dipping sauce), the composition and parts by weight are as follows:

Sucrose 2, honey 4, salt 1.3, white vinegar 4, sterile egg yolk liquid 2, salted egg yolk powder 3, corn oil 20, component A (whey protein, water) 30, component B (linseed, water) 25, Cumin powder 1.5, water 7.2.

The preparation method of component A is as follows:

(1) Dissolution: Slowly add whey protein (WPC 80) in water to make the whey protein concentration 17%, w/w, and stir for 2.5 hours. A whey protein dispersion is obtained.

(2) Gelation: Add CaCl ₂ into the medium whey protein dispersion, so that the final CaCl 2 concentration is 0.095%, w/w, and the whey protein concentration is 15%, w/w; constant temperature heating, 90 ℃, 30min, A whey protein macrogel was obtained.

(3) Micronization: The whey protein macrogel in (2) is preliminarily crushed and then subjected to high-speed mechanical crushing to obtain whey protein microparticles, namely component A.

The preparation method of component B is as follows:

(1) Microwave baking: take flaxseeds for microwave baking, and the microwave baking conditions are: 570w, 4min.

(2) pulverization: take the flaxseed obtained in (1) and pulverize, and the pulverization conditions are 34000r/min, 45s, to obtain roasted flaxseed powder.

(3) hot water extraction: get roasted flaxseed powder obtained in (2), add water, the mass ratio of powder to water is 1:5.5; hot water extraction, 55 ℃, 60min, carry out intermittent stirring during, obtain roasted flaxseed extract ( component B).

Preparation process of salad dressing base:

(1) Mixing I: Dissolve sucrose, salt, sterile egg liquid, salted egg yolk powder, and component A in water, and mix at high speed, 10000 r/min, 20-25 s, to obtain mixed component I.

(2) Mixing II: Add corn oil and white vinegar to mixed component I in a small amount and several times according to the proportion, during which high-speed mixing is carried out, 10000 r/min, 3 min, to obtain mixed component II.

(3) Mixing III: adding component B to the mixing component II obtained in (2), mixing at medium and high speed, and finally adding cumin powder to obtain a meat dipping sauce.

Comparative Example 1

The difference from Example 1 is:

Low-fat salad dressing (specific application scenario: pasta sauce) does not contain component A. Sucrose 2, natural sugar substitute (steviol glycoside) 0.01, salt 1.8, white vinegar 4, egg yolk powder 3, corn oil 20, component B (linseed, water) 35, spice 1, cheese powder 3, water 30.19.

Preparation process of salad dressing base:

(1) Mixing I: Dissolve sucrose, stevioside, salt, egg yolk powder, spices and cheese powder in water, mix at high speed, 10000r/min, 15-20s to obtain mixed component I.

(2) Mixing II: Add corn oil and white vinegar to mixed component I in a small amount and several times according to the proportion, during which high-speed mixing is performed, 10000 r/min, 4 min, to obtain mixed component II.

(3) Mixing III: Add the component B to the mixed component II obtained in (2), and mix at medium and high speed to obtain a spaghetti sauce with a thin taste and lack of smoothness and creamy flavor.

Comparative Example 2

The difference from Example 1 is that the low-fat salad dressing (specific application scenario: spaghetti sauce) does not contain component B. Sucrose 2, natural sugar substitute (steviol glycosides) 0.01, salt 1.8, white vinegar 4, egg yolk powder 3, corn oil 20, component A (whey protein, water) 30, spice 1, cheese powder 3, water 35.19.

Preparation process of salad dressing base:

(1) Mixing I: Dissolve sucrose, stevioside, salt, egg yolk powder, component A, spices, and cheese powder in water, mix at high speed, 10000 r/min, 15-20s, and obtain mixed component I.

(2) Mixing II: Add corn oil and white vinegar to Mixed Component I several times in a small amount according to the proportion, and perform high-speed mixing, 10,000 r/min, 4 min to obtain Mixed Component II, and obtain a spaghetti sauce with a thin, watery texture .

Comparative Example 3

The difference from Example 1 is:

Low-fat salad dressing (specific application scenario: Italian pasta sauce), its composition and weight are as follows: sucrose 2, natural sugar substitute (steviol glycosides) 0.01, salt 1.8, white vinegar 4, egg yolk powder 3, corn oil 20, components A (whey protein, water) 50, component B (linseed, water) 10, spice 1, cheese powder 3, water 5.19.

Preparation process of salad dressing base:

(1) Mixing I: Dissolve sucrose, stevioside, salt, egg yolk powder, spices and cheese powder in water, mix at high speed, 10000r/min, 15-20s to obtain mixed component I.

(2) Mixing II: Add corn oil and white vinegar to mixed component I in a small amount and several times according to the proportion, during which high-speed mixing is performed, 10000 r/min, 4 min, to obtain mixed component II.

(3) Mixing III: adding component B to the mixing component II obtained in (2), and mixing at medium and high speed to obtain spaghetti sauce with a thin texture and texture.

Comparative Example 4

The difference from Example 1 is:

Low-fat salad dressing (specific application scenario: pasta sauce), its composition and weight are as follows: sucrose 2, natural sugar substitute (steviol glycosides) 0.01, salt 1.8, white vinegar 4, egg yolk powder 3, corn oil 5, components A (whey protein, water) 3, component B (linseed, water) 62, spice 1, cheese powder 3, water 15.19.

(1) Mixing I: Dissolve sucrose, stevioside, salt, egg yolk powder, spices and cheese powder in water, mix at high speed, 10000r/min, 15-20s to obtain mixed component I.

(2) Mixing II: Add corn oil and white vinegar to mixed component I in a small amount and several times according to the proportion, during which high-speed mixing is performed, 10000 r/min, 4 min, to obtain mixed component II.

(3) Mixing III: adding component B to the mixed component II obtained in (2), mixing at medium and high speed, to obtain a pasta sauce with a semi-jelly-like texture without smoothness and creamy flavor.

1. Test the product flavor, mouthfeel, etc. of the low-fat salad dressings obtained in Examples 1-5 and Comparative Examples 1-4

Taking the salad dressings prepared in Examples 1 to 5 and Comparative Examples 1 to 4 as test samples, the taste and mouthfeel tests were carried out. Form an evaluation group, formulate evaluation indicators, and conduct popular science and practice on scoring the relevant evaluation indicators for the test population, to ensure that each tester can clarify the scoring range and scoring standards of different indicators, and use anonymous scoring after tasting. 10 points), taste (10 points), flavor coordination (10), lubricity (10 points) and overall liking (10 points), the higher the score, the better the effect. Statistical analysis was performed on the tasting results, and the results are shown in Table 1 below.

2. Test the rheology and stability of the low-fat salad dressings obtained in Examples 1-5 and Comparative Examples 1-4

The salad dressings prepared in Examples 1 to 5 and Comparative Examples 1 to 4 were used as test samples, and rheological and stability tests were carried out on them. The rheology and stability of the salad dressing products obtained in the examples and the comparative examples were tested respectively, and under each test condition, 10 equal parts of the salad dressing products were used in each example or the comparative example to be tested, and each equal sample was tested respectively. In the test, the comprehensive test results of 10 equal samples are used as the evaluation results to avoid errors and the randomness of a single sample affecting the evaluation results of rheological and stability tests. The evaluation method of stability is to place the samples in 200ml glass storage bottles. , stored in a 4°C refrigerator, room temperature, and 40°C incubator to track the change of the sample; the evaluation method of rheology uses rotational viscosity to characterize the viscosity of the sample at different shear rates. The test results are shown in Table 2 below. Among them, the stability test is to stand at a specific temperature (4°C, normal temperature, 40°C) for 7 days, 15 days, 30 days, 60 days, 120 days, 180 days, and check the appearance and texture of the salad dressing at regular intervals. The structural stability of salad dressing (whether there is oil precipitation, precipitation, etc.), rheological stability (whether the salad dressing is obviously thinned), and appearance stability (whether there is obvious color change) were investigated.

Table 1 Statistics of scoring results of 100 testers

Table 2 Stability and rheological test results

Results and conclusions:

As can be seen from Table 1, component A or component B is used alone as a fat substitute, or both components A and B are used as a fat substitute, but the mass ratio of the two is too large or too small, which will affect the salad dressing. However, the salad dressing with the raw material composition and proportion of the above-mentioned embodiment of the present invention is obviously better than the comparative example in terms of flavor, mouthfeel, flavor coordination, lubricity and overall preference.

As can be seen from Table 2, the amount of component A or component B added has a great influence on the rheological properties of the system, and no addition of A or no addition of B will cause the salad dressing to show thin water samples to varying degrees, and the texture will deteriorate ( Grease precipitation or stratification) and mild to moderate thinning during prolonged static storage. The uncoordinated ratio of A or B will affect the rheological properties of the system to a certain extent.

In the description of this specification, description with reference to the terms "one embodiment," "some embodiments," "example," "specific example," or "some examples", etc., mean specific features described in connection with the embodiment or example , structure, material or feature is included in at least one embodiment or example of the present invention. In this specification, schematic representations of the above terms are not necessarily directed to the same embodiment or example. Furthermore, the particular features, structures, materials or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, those skilled in the art may combine and combine the different embodiments or examples described in this specification, as well as the features of the different embodiments or examples, without conflicting each other.

Although the embodiments of the present invention have been shown and described above, it should be understood that the above-mentioned embodiments are exemplary and should not be construed as limiting the present invention. Embodiments are subject to variations, modifications, substitutions and variations.

Claims (10)

1. a low-fat salad dressing base is characterized in that, comprising: vegetable oil, component A, component B, natural sour agent, egg yolk component and basic seasoning, wherein: Described component A is protein particle; Described component B is roasted plant grain extract; the base seasoning includes sweetener and/or salt; The mass ratio of the vegetable oil, the component A and the component B is (5-35):(5-45):(25-55). 2. The low-fat salad dressing base of claim 1, comprising: 5-35 parts by weight of the vegetable oil, 5-45 parts by weight of the component A, 25-55 parts by weight of the component B, 2-8 parts by weight of the natural sour agent, 1-8 parts by weight part of the egg yolk component and 2-13 parts by weight of the basic seasoning. 3. The low-fat salad dressing base according to claim 2, further comprising: no more than 5 parts by weight of additional components suitable for improving the flavor, taste, At least one of texture and taste; Optionally, the additional component includes at least one selected from the group consisting of spice, nut grains, dried fruit, oat grains, milk powder, cheese powder, beta-glucan, and L-arabinose. The low-fat salad dressing base according to claim 3, characterized in that, comprising: 10-20 parts by weight of the vegetable oil, 5-45 parts by weight of the component A, and 25-55 parts by weight of the vegetable oil The component B, 3-6 parts by weight of the natural sour agent, 1-8 parts by weight of the egg yolk component, 2-10 parts by weight of a sweetener, and 0-3 parts by weight of salt. 5. low-fat salad dressing base according to claim 3 is characterized in that, based on 100 parts by weight, comprising: 5-35 parts by weight of the vegetable oil, 5-45 parts by weight of the component A, 25-55 parts by weight of the component B, 2-8 parts by weight of the natural sour agent, 1-8 parts by weight parts of the egg yolk component, 2-13 parts by weight of the basic seasoning, 0-5 parts by weight of the additional components and the balance of water. 6. The low-fat salad dressing base according to claim 1, wherein at least one of the following conditions is satisfied: The vegetable oil includes at least one selected from corn oil, soybean oil, peanut oil, rapeseed oil, sunflower oil, linseed oil and olive oil; The natural acidulants include vinegar and/or lemon juice; The sweetener is sugar and/or natural sugar substitute; The sugars include sucrose and/or honey, and the natural sugar substitutes include steviol glycosides and/or erythritol; The egg yolk component is egg yolk and/or a component comprising egg yolk; The egg yolk component comprises at least one selected from egg yolk liquid, egg yolk powder, salted egg yolk powder, whole egg liquid and whole egg powder; The particle size of the component A is 5-50 μm. 7. low-fat salad dressing base according to claim 1, it is characterised in that described component A is prepared by the following method: mixing egg whites and water to obtain a protein solution; mixing the salt with the protein solution and subjecting it to thermal gelation to obtain a bulk protein gel; crushing the bulk protein gel to obtain protein particles, Optionally, the protein concentration in the protein solution is 8-20 wt %, and the salt concentration is 0.08-0.25 wt %; Optionally, the heating gel treatment is constant temperature heating, the heating temperature is 60-100°C, and the time is 15-45min; Optionally, adding the salt after mixing the protein with the water in advance; Optionally, the content of globulin in the protein is not less than 50wt%; Optionally, the globulin includes at least one selected from the group consisting of whey protein, egg white protein and soy protein; Optionally, the salt is CaCl and/or _NaCl ; Optionally, the crushing treatment is mechanical crushing, and the particle size of the protein particles is 5-50 μm. 8. low-fat salad dressing base according to claim 1 is characterized in that, described component B is prepared by adopting the following method: roasting the plant seeds to obtain roasted grains; The baked grains are subjected to leaching treatment, and the powder-water mass ratio of the leaching treatment is 1: (2.5-8), and the temperature is not higher than 100°C, Optionally, further comprising: performing crushing treatment on the plant seeds before performing the roasting treatment, and/or performing crushing processing on the roasted grains before performing the leaching treatment; Optionally, the plant seeds are plant seeds that have not been dehulled; Optionally, the rotational speed of crushing the roasted grains is 15000-45000 rpm, and the time is 15-60s; Optionally, the baking treatment is microwave baking, the baking power is 280-700W, and the time is 2-7min; Optionally, the temperature of the leaching treatment is 45-100°C; Optionally, the plant seeds include at least one selected from the group consisting of flax seeds, chia seeds, psyllium seeds and artemisia seeds. 9. A method for preparing the low-fat salad dressing base according to any one of claims 1 to 8, characterized in that, comprising: Mixing the water-soluble components including component A, egg yolk components, and basic seasoning with water to obtain a first mixed component; mixing an oil-soluble component including vegetable oil and a natural acidulant with the first mixed component to obtain a second mixed component; mixing component B with the second blend component to obtain a low-fat salad dressing base, Optionally, the insoluble additional components are added after mixing component B with the second mixing component to obtain a low-fat salad dressing base. 10 . A salad dressing, characterized in that it comprises the low-fat salad dressing base of any one of claims 1 to 8 or the low-fat salad dressing base obtained by the preparation method of claim 9 . 11 .

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